Saturday, December 6

Giving Barbara a Big Hug and a Bowl of Moroccan Carrots and Couscous

Many of you probably know Barbara of the wonderful Winos and Foodies. If so, then you know that for the last twoyears, she has hosted A Taste of Yellow, a food blogging event featuring yellow foods, to celebrate her survival of cancer and to raise awareness of the Lance Armstrong Foundation.

Sadly Barbara's cancer has returned, and she is currently undergoing another round of chemotherapy. Her dear friends, Bron of Bron Marshall and Ilva of Lucullian Delights, have organized a secret blog event in Barbara's honor so that we might all give her a "big virtual hug," and post some recipes that she might find enjoyable right now.

Barbara has been craving fresh Asian and Moroccan flavors, so I created this Moroccan Carrots and Couscous dish for her. Carrots are powerhouses of beta carotene, an antioxidant that may lower your risk of cancer, as well as lutein, which promotes ocular health. The dish also contains ginger, mint, and fennel seeds, all proven to help alleviate nausea.

Since I created this dish with Barbara in mind, I avoided sweet flavors and kept things salty and savory. However, if you'd like, you could toss in some golden raisins or drizzle the servings with some honey.

After it rained the other morning, a glorious rainbow briefly filled the sky. A symbol of peace, hope, and safe travels, a rainbow seems just right to send Barbara's way.

Moroccan Carrots and CouscousMakes 2 main or 4 side servingsPrint recipe only here.

Place sliced carrots in a large bowl. In a small bowl, whisk 2 teaspoons olive oil, cayenne pepper, and salt; pour over carrots and toss until coated. Place carrots in a single layer on a baking sheet. Cook uncovered for 15-20 minutes, or until carrots are tender yet crisp and have a few brown spots.

In a small bowl, whisk lemon juice, lemon zest, olive oil, and ginger; set aside.

In a small dry skillet over medium, toast fennel seeds and pine nuts for 1-2 minutes, or until lightly golden and aromatic; set aside.

Place couscous and water in a microwavable bowl; cook on high for 1 minute. Rest on counter top for 5 minutes, then fluff with a fork. Stir in toasted fennel seeds and pine nuts, and season with salt. Stir in mint.

Place couscous in a serving bowl, top with roasted carrots, and drizzle with the lemon-olive oil dressing. Season to taste with salt, and garnish with additional mint, if desired.

Beautiful dish, beautiful shot, and beautiful message, Susan-- I'm sure Barbara is feeling the love right now. (My heart sank when I'd heard a while ago that the cancer had returned-- I think it was from the Hey Hey It's Donna Day blog event. But I'm sure she feels lucky to have friends like you.)

Susan please come and live with me:) This is perfect. Bryan cooked couscous one night for me and it was not as beautiful as this. It is a fine line between spicy and savoury I am able to enjoy and your couscous looks to be perfectly balanced. Thank you .

You know what I have been imagining from this secret blog event? It's just like we are forming a big circle, holding hands, giving our positive energy to Barbara, while she's sitting in the middle, receiving this energy hoping it will bring her back to normal life. That rainbow is a good sign, indeed!